Description
Few things beat the smell of something rich and savory simmering away all afternoon. This slow-cooked beef ragu has become a Sunday staple in my kitchen—it’s hearty, flavorful, and practically cooks itself while you kick back and relax.
Ingredients
Scale
- 2.5–3 lbs (1.2–1.4 kg) boneless beef chuck roast, trimmed and cut into large cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 4–6 garlic cloves, minced
- ¼ cup (60 ml) tomato paste
- 1 cup (240 ml) dry red wine (Merlot, Chianti, or Cabernet are perfect)
- 1 can (28 oz / 794 g) crushed San Marzano tomatoes, or other quality crushed tomatoes
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup (240 ml) low-sodium beef broth
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary (or 1 sprig fresh rosemary)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp freshly ground black pepper (plus more to taste)
- Optional: pinch of red pepper flakes for subtle heat
- For serving: cooked pasta (pappardelle, tagliatelle, or rigatoni are classics), freshly grated Parmesan, and a sprinkle of parsley or basil.
Instructions
- Prep and Season the Beef
- Pat the chuck roast cubes dry with paper towels, then sprinkle generously with about half of the salt and pepper. This simple step helps lock in flavor later on.
- Brown the Meat
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add half the beef in a single layer (don’t crowd the pan). Sear each side until deep golden brown, about 2–3 minutes per side. Set aside and repeat with the remaining beef, adding more oil if needed.
- Cook the Vegetables
- Lower the heat to medium. Toss the onion, carrot, and celery into the same skillet and cook until softened, about 8 minutes. Stir in the garlic (and red pepper flakes if using) and sauté for another minute, just until fragrant.
- Build the Flavor Base
- Stir in the tomato paste and let it cook for 2–3 minutes, stirring often. This caramelizes the paste and deepens its flavor.
- Deglaze with Wine
- Pour in the red wine, scraping up all the browned bits stuck to the bottom of the pan. Simmer until the wine reduces by half, about 3–5 minutes.
- Transfer to the Slow Cooker
- Spoon the vegetable and wine mixture into your slow cooker insert. Nestle the seared beef cubes on top.
- Add the Remaining Ingredients
- Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Add the bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
- Let It Cook
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the beef is fork-tender and practically falling apart.
- Shred and Finish
- Remove the beef from the slow cooker and shred it with two forks, discarding any tough bits. Pull out the bay leaves and rosemary sprig. Return the shredded beef to the pot and stir everything together. Taste and adjust seasoning—add more salt, pepper, or even a splash of broth if needed. If the sauce feels thin, let it simmer uncovered on HIGH for 20–30 minutes to thicken naturally.
- Rest (Optional but Worth It)
- Turn off the heat and let the ragu sit, covered, for 15–30 minutes before serving. This gives the flavors time to deepen even further.
- Serve and Enjoy
- Spoon the ragu generously over wide pasta, sprinkle with Parmesan, and garnish with fresh basil or parsley. Don’t forget some crusty bread to mop up the sauce—you’ll thank me later.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550 kcal